Introduction:
Triple Schezwan Fried Rice takes the classic fried rice to a whole new level by infusing it with the fiery and bold flavors of Schezwan sauce in three layers. This Indo-Chinese creation combines perfectly cooked rice, an assortment of colorful vegetables, and a triple dose of the iconic Schezwan spice. Follow this recipe to create a tantalizing and spicy Triple Schezwan Fried Rice that will satisfy your craving for robust flavors and textures.
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Ingredients:
For the Rice:
2 cups cooked basmati or jasmine rice (preferably cooled)
2 tablespoons vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
1 carrot, finely diced
1/2 cup bell peppers (assorted colors), finely diced
1/2 cup green beans, chopped
1/2 cup peas (fresh or frozen)
2 eggs, lightly beaten
Salt and pepper to taste
2 spring onions, finely sliced for garnish
For the Triple Schezwan Layers:
Protein Layer:200 grams protein of choice (chicken, shrimp, tofu), diced
2 tablespoons Schezwan sauce
Vegetable Layer:
Additional 1/2 cup bell peppers (assorted colors), finely diced
1/2 cup cabbage, shredded
1/2 cup mushrooms, sliced
2 tablespoons Schezwan sauce
Sauce Layer:
3 tablespoons Schezwan sauce
1 tablespoon soy sauce
1 teaspoon vinegar
1 teaspoon sugar
Salt and pepper to taste
Instructions:
Preparation:
Ensure that the cooked rice is cooled and separated to prevent clumping.
Finely chop all the vegetables and have them ready before you start cooking.
Stir-Frying:
Heat oil in a large wok or a deep pan over medium-high heat.
Add finely chopped onions and minced garlic. Sauté until they become fragrant and translucent.
Protein Layer:
Add diced protein of your choice (chicken, shrimp, or tofu) to the wok.
Stir-fry for 3-4 minutes until the protein is cooked.
Add 2 tablespoons of Schezwan sauce and mix well, ensuring the protein is coated. Remove and set aside.
Vegetable Layer:
In the same wok, add additional bell peppers, shredded cabbage, and sliced mushrooms.
Stir-fry for 3-4 minutes until the vegetables are slightly tender.
Add 2 tablespoons of Schezwan sauce and mix well. Remove and set aside.
Egg Addition:
Push the vegetable mixture to one side of the wok, creating space.
Pour the lightly beaten eggs into the empty space. Allow them to set for a moment before scrambling and mixing with the vegetable mixture.
Rice Integration:
Add the cooled cooked rice to the wok. Gently break up any clumps and mix well with the vegetable, egg, and Schezwan-infused layers.
Sauce Layer:
In a small bowl, mix 3 tablespoons of Schezwan sauce, soy sauce, vinegar, sugar, salt, and pepper.
Pour the sauce mixture over the rice and stir-fry continuously to evenly coat everything.
Seasoning and Garnish:
Taste the Triple Schezwan Fried Rice and adjust the seasoning, adding more Schezwan sauce, soy sauce, or pepper according to your preference.
Sprinkle finely sliced spring onions over the rice for a fresh and vibrant garnish.
Serve Hot:
Once everything is well-mixed and heated through, remove the wok from the heat.
Serve Triple Schezwan Fried Rice hot, either as a standalone dish or as a flavorful accompaniment to your favorite Indo-Chinese meals.
Tips:
Customize the protein and vegetables according to your preference.
Adjust the spice level by adding more or less Schezwan sauce.
Conclusion:
Triple Schezwan Fried Rice is a spicy and flavorful extravaganza that adds a fiery twist to the beloved classic. Whether enjoyed on its own or as part of a feast, this recipe captures the essence of Indo-Chinese culinary creativity. Dive into the layers of spice and flavor with each mouthful of homemade Triple Schezwan Fried Rice and experience a taste sensation like no other!
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